Peanut Butter and Fudge Brownies with Salted Peanuts
A much-loved brainchild of the legendary cookbook author Dorie Greenspan, this recipe features a dense, peanut-studded cake topped with a creamy layer of peanut butter, which is in turn topped with a thick, rich ganache. The recipe yields 30 pieces, but you can cut the brownies into even smaller squares for larger parties.
Recipe information
Yield
Makes 30 Brownies
Ingredients
FOR BROWNIES
FOR FROSTING AND GANACHE
Preparation
MAKE BROWNIES
Step 1
Position a rack in the center of the oven and preheat the oven to 325°F. Line a 13 by 9-inch metal baking pan with foil, leaving a long overhang; butter the foil.
Step 2
Place the butter in a heavy large saucepan. Add both chocolates, stir over low heat until smooth, and remove from heat. Whisk in the sugar, vanilla, and salt, then add the eggs 1 at a time. Fold in the flour, then the nuts. Spread the batter in the prepared pan. Bake until a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Place the pan on a rack; cool.
MAKE FROSTING AND GANACHE
Step 3
Using an electric mixer, beat the peanut butter and 1/4 cup butter in a medium bowl to blend. Beat in the sugar, salt, and nutmeg, then add the milk and vanilla. Spread the frosting over the brownies.
Step 4
Stir the chocolate and remaining 1/4 cup butter in a heavy small saucepan over low heat and stir until smooth. Drop the ganache all over the frosting, spreading to cover. Chill until set, about 1 1/2 hours.
Step 5
Using the foil as an aid, transfer the brownie cake to a work surface. Cut into squares. Bring to room temperature and serve.
DO AHEAD
Step 6
The BROWNIES can be made 1 day ahead. Cover and keep chilled until ready to cut and serve.
